1. Make four seasons tea: pour hot water over tea bag and steep for 4 minutes. Remove the tea bag and put aside.
2. Blend ice cubes, four seasons tea, Premcham Pineapple syrup and creamer until slush. Pour out into a cup. 
3. Fill the cup with brulee milk foam. Sprinkle some sugar on the top, and then burn the sugar until it melts to serve.